Celery cream soup

Name: Celery cream soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 medium onion; 500 g Celeriac; 1 medium potato; 2 TABLESPOONS Oil; 3 TSP Vegetable broth; 2 discs Toast; 2-3 stem(s) fresher or slightly dried. Thyme; 100 g Cream processed cheese; 100 g Whipped cream; 7-10 Tbsp salt, white pepper

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 medium onion
500 g Celeriac
1 medium potato
2 TABLESPOONS Oil
3 TSP Vegetable broth
2 discs Toast
2-3 stem(s) fresher or slightly dried. Thyme
100 g Cream processed cheese
100 g Whipped cream
7-10 Tbsp salt, white pepper

Directions

1
Peel and chop the onion. Celery and potato peel, wash and also dice. Fry everything in the pot in 1 tbsp. hot oil. Add 3/4 l water and broth. Bring to the boil, cover and simmer for about 20 minutes
2
Cut the toast into cubes. Fry in 1 tbsp. hot oil until golden brown. Wash the thyme, shake dry and pluck
3
Finely puree the soup with the cutting stick. Add thyme and bring to the boil again. Melt cheese in flakes in it. Stir in cream. Season to taste with salt and pepper. Sprinkle with croutons
4
Large celery tubers are easier to peel if you cut them into thick slices beforehand. You can also season the celery cream soup with nutmeg, mustard or horseradish. For crôutons, in addition to fine toast bread, more rustic breads are also suitable, e.g. rye mix or wholemeal bread